Spring Recipe | Vince Young Steakhouse’s Crab Cake with Jalapeno Aioli

Made with jumbo lump crab meat and served with homemade jalapeno aioli, this wonderful recipe makes for a great springtime appetizer or light snack this season.

Recipe Courtesy of Phillip Brown | Austin, TX

Jalapeno Aioli

Ingredients:

• 3 cups mayonnaise
• 1 lemon
• 2 roasted jalapenos (deseeded)
• ¼ bunch of cilantro

Directions:

1. Blend in blender
2. Serve over crab cakes (see below)

Crab Cake

Ingredients:

• 4 -1lb cans jumbo lump crab meat
• 1 Tbsp minced garlic
• 2 shallots, minced
• Juice of 2 lemons
• Zest of 3 lemons
• 3 Tbsp chopped cilantro
• 8 oz jalapeno aioli (See recipe below)
• 1 ½ cup panko bread crumbs
• A couple of pinches of salt and pepper to taste

Directions:

1. Mix all ingredients except crab meat together in a large bowl.
2. Mix in the crab meat last, careful to not break up the pieces.
3. Form into cake sized portions.
4. Pan fry until lightly browned
5. Serve with jalapeno aioli and enjoy!